These glazed Lemon Brownies are a fudgy, moist bar dessert packed with fresh citrus flavor, thanks to lemon zest and juice in both the batter and the sweet lemon glaze on top. Made in just one bowl with no mixer required, these are an easy treat that comes together in just minutes!
These lemonies are just one of many lemon recipes we’ve perfected through years of testing. From cakes to cookies and even chicken or pasta, every recipe is packed with flavor plus all the tips & tricks!
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Whether you call these lemon brownies or lemonies, we’ve got you covered with a burst of bright lemon flavor and perfect texture! What makes this recipe stand out from the rest is our life-changing lemon glaze. It has been years in the making!
We even have a special ingredient that keeps it from sinking in plus it cuts that overly sweet powdered sugar taste. The result? A bright, tangy glaze that makes these moist lemon bars irresistible.
Why this recipe is great
- Packed with lemon flavor: With lemon juice and zest in both the batter and the glaze, these easy lemon brownies are a dream for lemon lovers—nothing disappointing here!
- Super easy: Seriously, these couldn’t be easier—simple ingredients, one bowl, and no mixer needed!
- Best texture: Fudgy like a classic chocolate brownie, not cakey. Just the way it should be!
If you are craving more easy and delicious bar desserts, try these next: oatmeal raspberry bars, strawberry cheesecake bars, and caramel apple cheesecake bars. So many tasty options!
Lemon Brownie Ingredients
This recipe only requires a few ingredients that are pantry staples! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Flour: Regular all-purpose flour. Nothing fancy.
- Sugar: Granulated sugar gets used in the batter and powdered sugar in the glaze.
- Butter: We always recommend salted butter.
- Baking powder: Always use aluminum-free for best results. The aluminum can leave a metallic taste.
- Eggs: Eggs help with the texture of these dessert bars.
- Vanilla: Just a touch rounds out the flavor profile.
- Lemons: Fresh lemons are the only option here. Bottled lemon juice will not have the same flavor!
- Heavy Cream: NOT PICTURED but needed for the glaze.
Helpful tools for making lemonies
Citrus ZesterMixing Bowl SetWhisk SetSquare Cake Pan with LidKitchen Apron
How to make lemon brownie recipe with lemon glaze
Preheat the oven to 350º F. Spray an 8x8 or 9x9 square pan with baking spray. If desired, you can make a sling out of parchment paper which helps remove the lemon brownies a the end. Just be sure to spray the parchment paper as well.
In a large glass bowl place the white sugar and the butter. Place in the microwave and melt for 1-1.5 minutes.
The butter should be fully melted, the sugar starting to dissolve, and the mixture warm. Whisk them together until the sugar is fully dissolved.
Add in lemon juice, lemon zest, and eggs plus the extra yolk. Again, whisk until thoroughly combined about 30-40 seconds. The mixture will be a bit thick.
Add the dry ingredients on top, and fold in with a rubber spatula until just combined. Be careful not to over mix. That will make the lemonies tough instead of tender.
Spread into the prepared baking pan and smooth out the top. Bake for 20-25 minutes until a toothpick in the center comes out mostly clean. Allow them to cool completely.
While the lemon brownies are cooling, whisk together the glaze ingredients in a small bowl. If you're using heavy cream, you might need the higher amount since it’s thicker, but if you're using half-and-half, start with less.
Once cooled, spread that delicious lemon glaze over the top, slice, and serve. For a fun touch, sprinkle on a little extra lemon zest—it makes them look as good as they taste
Substitutions and variations
- Swap our lime or orange instead of the lemon.
- For a colorful and different glaze, try this raspberry glaze.
- Orange glaze makes a tasty topping.
- For more of a frosting instead of the glaze, use the one from this sugar cookie recipe.
How to store and freeze
Store in an airtight container at room temperature or in the refrigerator for up to 5 days.
My favorite way to store them is in the freezer as they thaw quickly. Once cut, lay out in a single layer on a cookie sheet and place in the freezer until solid. Then layer in an airtight container separating the layers with a piece of wax or parchment paper. Store for up to 3 months.
FAQs
Yes! This recipe can be doubled and baked in a 9x13 baking pan. They will be a bit thicker which means the baking time may need to be increased. Keep an eye on them and pull them out when a toothpick comes out mostly clean—just a couple moist crumbs is perfect.
Yes! We have made these ahead for years! The best method is the freeze (see section above this one). They can be thawed in the refrigerator or at room temperature.
Tips & Tricks
- Be careful not to overmix the batter, or they’ll turn out tough instead of perfectly tender.
- Use this serrated knife or even a plastic disposable one—both work great for cutting the lemonies!
- For those clean, bakery-style cuts, pop them in the fridge or freezer first. They’ll taste amazing either way, but if you’re going for that picture-perfect look, cutting them cold makes it easier!
More citrus recipes
Looking for other recipes like this? Try these:
Recipe
Lemon Brownies Recipe (No Mixer!)
Ingredients
Lemon Brownies
- ½ cup butter
- ¾ cup sugar
- 3 tablespoon lemon juice
- 1 tablespoon lemon zest
- 2 eggs + 1 yolk
- 1 teaspoon vanilla
- 1 cup flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Lemon Glaze
- ½ tablespoon butter softened
- ½ cup powdered sugar
- 1-2 tablespoon heavy cream or half n half
- ½ tablespoon lemon zest about 1 large lemon
- ½ tablespoon lemon juice about 1 large lemon
Instructions
- Preheat the oven to 350 F. Spray an 8x8 or 9x9 pan with non-stick baking spray. Line with parchment paper and a sling if you want to easily be able to remove the bars from the pan for serving.
- In a large microwave-safe bowl, melt the butter and sugar for 1-1.5 minutes, then whisk to combine. The butter should be fully melted, the sugar starting to dissolve, and the mixture warm.½ cup butter, ¾ cup sugar
- Add the lemon juice, zest, eggs and yolk, and vanilla. Whisk vigorously for 30-40 seconds.3 tablespoon lemon juice, 1 tablespoon lemon zest, 2 eggs + 1 yolk, 1 teaspoon vanilla
- Add the dry ingredients and stir with a rubber spatula until just combined. Don’t overmix.1 cup flour, ¼ teaspoon salt, ¼ teaspoon baking powder
- Pour into the prepared pan and bake for 20-25 minutes, until a toothpick comes out mostly clean. Cool completely.
- While cooling, combine the glaze ingredients in a small bowl with a whisk. Once the lemonies are cool, spread with the glaze. Slice and serve.½ tablespoon butter softened, ½ cup powdered sugar, 1-2 tablespoon heavy cream or half n half, ½ tablespoon lemon zest about 1 large lemon, ½ tablespoon lemon juice about 1 large lemon
Notes
- Be careful not to overmix the batter, or they’ll turn out tough instead of perfectly tender.
- Use this serrated knife or even a plastic disposable one—both work great for cutting the lemonies!
- For those clean, bakery-style cuts, pop them in the fridge or freezer first. They’ll taste amazing either way, but if you’re going for that picture-perfect look, cutting them cold makes it easier!
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Sam says
These are perfection! I love eating them straight out of the freezer!
Danielle says
I agree!! Thank you for taking a minute to comment.